4 whole chicken breasts, skinned, boned & halved
1 lg. egg
3 tbsp. lemon juice, divided
1/4 c. flour
1/8 tsp. garlic powder
1/8 tsp. paprika
1/4 c. butter
2 tsp. chicken bouillon granules
1/2 c. boiling water

Beat egg with 1 tablespoon lemon juice. Combine flour, garlic powder and paprika. Dip chicken in egg, then in flour mix. Brown in butter, in hot skillet. Dissolve granules in boiling water; add to remaining lemon juice and add to skillet. Cover and simmer 20 minutes. 4 servings.